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EQUATO Cocoa Powder 

Exquisite Taste for Infinite Creations

The Specialty range EQUATO Cocoa Powder suitable for various creations.

Christmas Dessert
Raspberry Cake
Chocolate Soufelle (23)-edit.jpg
Ice Coffee Drink
Sugar Cookies


Swiss Roll

Chocolate Cake & Mousse

Chocolate Souffle

Hot Beverage & Milkshake

Cookies & Bread


EQUATO Dream Roll 

Sponge Ingredients:    
-Part A-

  • 7pcs Egg Yolk (Size B)    

  • 30g COCOAX'TEND EQUATO Cocoa Powder 

  • 75g Cake Flour    

  • 80g Corn Oil    

  • 105g Milk    

-Part B-

  • 7pcs Egg White (Size B)    

  • 75g Castor Sugar    


Ganache Ingredients:

  • 80g COCOAX’TEND Kibbles Dark Chocolate

  • 200g Dairy Whipping Cream

  • 40g Icing Sugar

  • 100g Toasted Almond Nibs

Filling Ingredients:
-Part A-

  • 350g Dairy Whipping Cream

  • 3pcs Egg Yolk (Size B)

  • 125g Milk

  • 80g Castor Sugar

  • 160g COCOAX’TEND Kibbles Dark Chocolate

-Part B-

  • 300g Dairy Whipping Cream

  • 20g Castor Sugar

Sponge Preparation:

  1. Beat the liquid ingredients in a bowl till emulsified.

  2. Sift in the powder ingredients and mix evenly.

  3. Beat egg white and slowly add in sugar to become meringue.

  4. Fold in meringue into the flour mixture by 2 times.

  5. Spread the batter onto baking pan evenly. Bake at 200°C top heat and 150°C bottom heat for 20-25minutes. Let it cool. 

Filling Preparation:

  1. In a saucepan, mix cream, egg yolk, milk, sugar, Kibbles and heat to 80°C.

  2. Transfer the liquid to a bowl and wrap with cling firm to chill for 5 hours.

  3. Whisk it become a thick chocolate cream.

  4. In another bowl, beat cream and sugar till 80% peak shows up.

  5. Fold in the whipped cream to the chocolate cream.


Ganache Preparation:

  1. Heat cream up to 80°C.

  2. In a bowl, pour cream over Kibbles and rest around 2 minutes.

  3. Use spatula to stir, add in icing sugar and mix well.

  4. Cool it down to room temp.

  5. Add in the almond nibs before glazing.


  1. Spread cream filling onto the flat cake and roll it tight. Chill for 4 hours.

  2. After well set, glaze the nutty chocolate ganache and chill for 30minutes.

  3. Slice and serve chilled.

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EQUATO Dirty Cake

Ingredient A (Egg Yolk Mixture)

  • 10g EQUATO Cocoa Powder

  • 33g Cake Flour 

  • 1/4tsp Baking Powder 

  • 14g Castor Sugar

  • 1/4tsp Sea Salt 

  • 17g Corn Oil

  • 33g Milk

  • 2pc Egg Yolk (Size B)

Ingredient B (Egg White Mixture) 

  • 2pc Egg White (Size B), Chilled

  • 40g Castor Sugar

Ingredient C (Chocolate Ganache)

  • 30g KIBBLES Dark Chocolate 

  • 60g Whipping Cream 

Ingredient D (Milk Foam)

  • 200g Whipping Cream 

  • 30g Icing Sugar 


  • 5g COCOAX’TEND Cocoa Flavanols Plus

  • 10g EQUATO Cocoa Powder


  1. Mix corn oil, milk, castor sugar and sea salt from Ingredient A till sugar and salt disolved.

  2. Sieve in EQUATO, cake flour, baking powder. Mix well.

  3. Mix in egg yolk to make egg yolk mixture. Set aside.

  4. Whip Ingredient B at speed 2-3 to soft peak. Fold into egg yolk mixture.

  5. Pour mixture into 5" loose base cake mould or 6" hollow cake mould.

  6. Bake 150°C at medium low level for 30 minutes.

  7. Melt Ingredient C, stir well to make chocolate ganache. Set aside.

  8. Whip Ingredient D. Add in chocolate ganache and whip till drips form to make milk foam.

  9. Sprinkle COCOAX'TEND Cocoa Flavanols Plus and EQUATO to add nutrient and taste. Decorate as desired.

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EQUATO Strawberry Yoghurt Chocolate Tower 

Ingredient A (Egg Yolk Mixture)

  • 5pcs Egg Yolk (Size A) 

  • 1/4tsp Vanilla Essence 

  • 1/4tsp Seasalt 

  • 120g Strawberry Yogurt 

  • 90g Corn Oil 

  • 60g Multipurpose Flour 

  • 32g EQUATO Cocoa Powder 

  • 16g EBONY Black Cocoa Powder 

Ingredient B (Egg White Mixture) 

  • 5pc Egg White (Size A), Chilled

  • 110g Castor Sugar 

Ingredient C (Chocolate Ganache) 

  • 110g Whipping Cream 

  • 40g KIBBLES Dark Chocolate 

  • 20g Icing Sugar 

Ingredient D (Mango Banana Puree) 

  • 150g Mango

  • 1pc Banana (Size M) 


  • 2tsp COCOAX'TEND Cocoa Flavanols Plus 


  1. Mix Ingredient (A) well to make egg yolk mixture, set aside.

  2. Whip egg white at low speed, add in castor sugar and whip till soft peak. Fold into egg yolk mixture.

  3. Pour mixture into 8" loose base cake mould.

  4. Bake 150°C at medium low level for 60 minutes.

  5. Warm whipping cream to 80°C, stir in KIBBLES till melted. Add in icing sugar, mix well and pour into piping bag.

  6. Blend mango and banana till smooth, pour into piping bag and set aside.

  7. Cut chocolate cake into 36pcs. 

  8. Stack up chocolate sponge on 9 inch cake base to form a tower. To prevent tower from falling, assembly chocolate sponge with chocolate ganache and secure with long stick.

  9. Drip chocolate ganache and mango banana puree onto chocolate tower.

  10. Sprinkle COCOAX'TEND Cocoa Flavanols Plus to add nutrient. Decorate as desired.


EQUATO Flourless Moist Chocolate Velvet 


  • 150g Butter

  • 100g COCOAX’TEND Kibbles Dark Chocolate

  • 4pcs Egg Yolk (Size B)

  • 140g Brown Sugar

  • 30g COCOAX'TEND EQUATO Cocoa Powder

  • 200g Almond Ground

  • ½ tsp Baking Powder

  • ½ tsp Instant Coffee

  • 160g Egg White

  • 80g Icing Sugar


  1. Beat butter in mixing bowl until light and fluffy.

  2. Add in brown sugar and egg yolk, mix well.

  3. Melt Kibbles and mix in butter mixture.

  4. Sift in EQUATO, almond ground, baking powder and instant coffee. Mix well, set aside.

  5. Whip egg white and icing sugar. Fold in butter mixture.

  6. Bake 170°C for 35-40 minutes.

Chocolate Soufelle (23)-edit.jpg

Chocolate Souffle 

Ingredient A (Cocoa Mixture)

  • 30g Unsalted Butter

  • 300g Milk

  • 16g Cake Flour

  • 10g EQUATO Cocoa Powder

  • 30g Castor Sugar

  • 100g KIBBLES Dark Chocolate 

  • 4pc Egg Yolk (Size B)

Ingredient B (Egg White Mixture)

  • 120g Egg White 

  • 50g Castor Sugar


  • COCOAX’TEND Cocoa Flavanols Plus 


  1. Brush the inner side of ramekin with butter, coated with sugar.

  2. Melt butter in a pan, sieve in flour and EQUATO, stir till thickens.

  3. Turn off heat. Add sugar and KIBBLES, mix well.

  4. Cool down to 40°C. Add egg yolk and mix well. Set aside.

  5. Whip Ingredient B. Fold into cocoa mixture.

  6. Pour into ramekin.

  7. Bake 200°C for 10-15 minutes.

  8. Coat with COCOAX’TEND Cocoa Flavanols and garnish as desired. Serve hot.


EQUATO Three Layer Chocolate Drink

Chocolate Ingredients:

  • 35g COCOAX'TEND EQUATO Cocoa Powder

  • 125g Hot Water

Palm Syrup Ingredients:

  • 60g Palm Sugar

  • 30g Hot Water

  • Evaporated Milk (optional)

  • Ice Cube


  1. Boil palm sugar in hot water to make syrup.

  2. Mix the cocoa powder well with hot water.

  3. In a glass full of ice cube, pour syrup into bottom of glass.

  4. Pour in evaporated milk and layer around 60% of the glass.

  5. Lastly pour in chocolate liquid on top and serve.


EQUATO Cocoa Powder

650g / 300g (25g x 12 sticks)


  • Specialty Cocoa powder made from West African Cacao Beans

  • Premium cacao taste, darker colour and chocolatey aroma 

  • 100% Cocoa powder with no no sugar contained

  • Medium fat, suitable for all kinds of chocolate baking creation

  • Suitable in various applications such as mousse cakes, bakery goods, cookies, sauce, syrups, cake, brownies, chocolate, beverages.

  • Plant-based, Halal, Dairy free, Lactose Free & Allergen free.



EQUATO is supporting Sustainable Cocoa through the Cocoa Horizons Program.

Please contact Sales Rep for registration to use Cocoa Horizons Marketing Materials if your recipe contains 80% EQUATO.

The Cocoa Horizons Foundation is an independent non-profit organization established to improve the prosperity of cocoa farmers, and help build independent agriculture community that protects nature and children.

With every bag purchased, a portion goes towards funding the implementation of the productivity and community development activities through Cocoa Horizons. 

• Supporting 100% sustainably sourced cocoa

• Helping to create sustainable cocoa farming

• Creating self-driven and self-sustaining cocoa farming communities

• Eradicate child labor and empower women in cocoa farming

• Reduce deforestation and CO2 emissions

• By 2025 Cocoa Horizons is committed to be carbon and forest positive

Now Available Nationwide

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